Truffle Kerfuffle

 

Truffle season has rolled around again, and it seems like menus are more festooned with the fungi than ever. This dish looks and tastes luxurious but is surprisingly easy to make. The secret? A rich, creamy sauce made from truffle cheese—a budget-friendly way to savor the gourmet flavor of truffles without splurging.

This pasta is a perfect blend of creamy, earthy, and indulgent flavors, and you can whip it up in just about 30 minutes. Simply head to your local supermarket to find truffle cheese - preferably a hard, parmesan-style variety for the best results.

Truffle Mushroom Pasta

Serves 2

Prep Time: 10 minutes

Cooking Time: 15 minutes

 
 

Ingredients

150 grams fettuccine

3 tablespoons unsalted butter, divided

8 ounces sliced mushrooms

1 large garlic clove, finely chopped

1/4 teaspoon kosher salt

1/4 cup heavy cream

60 grams truffle cheese, shredded

1 tablespoon finely chopped fresh parsley to garnish

1 tablespoon grated truffle cheese to garnish

Methods

  1. Boil the pasta according to package instructions. Reserve a few tablespoons of the starchy water before you drain the pasta once it’s cooked.

  2. In a 10-inch skillet, melt 1 tablespoon of butter over medium heat. Add the mushrooms and garlic and stir to coat them in the butter. Add the salt and cook the mushrooms for 10 minutes or until they’ve released their moisture and they are deep brown in color.

  3. Transfer the cooked mushrooms and garlic to a bowl or plate. In the same pan, melt the 2 tablespoons of butter. Add the cream and stir to combine it with the butter. Once the cream is heated through add the shredded cheese. Stir until the cheese is melted. Add one or two tablespoons of the pasta water to thin the sauce.

  4. Add the mushrooms and pasta to the pan and stir to coat them evenly in the sauce. Garnish with the chopped parsley and grated cheese and serve.

 
THOMAS NEWFIELD